Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Pecorino di Montagna cheese
- 1 tablespoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix on low speed until well combined.
2. With the mixer running on low speed, slowly add the warm water and olive oil. Mix until the dough comes together and forms a ball.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough out into a rectangle shape.
7. In a small bowl, mix together the minced garlic, grated Pecorino di Montagna cheese, dried oregano, salt, and pepper.
8. Sprinkle the garlic and cheese mixture evenly over the top of the dough.
9. Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F (218°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 290
Fat: 11g
Carbohydrates: 36g
Protein: 9g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Pecorino di Montagna cheese can be substituted with Parmesan cheese or Asiago cheese.
- Dried oregano can be substituted with dried basil or dried thyme.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking.
- Sprinkle chopped fresh herbs, such as rosemary or thyme, over the top of the focaccia before baking.
- Serve the focaccia with a side of marinara sauce for dipping.
Tips and tricks:
- Make sure the water used in the dough is warm, but not too hot, as this can kill the yeast.
- Letting the dough rise in a warm place, such as near a sunny window or on top of a warm oven, can help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia into pieces.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, place it in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter, garnished with fresh herbs or additional grated cheese.
Garnishes:
Fresh herbs, grated cheese, sliced cherry tomatoes, or roasted red peppers.
Pairings:
Serve the focaccia with a glass of red wine or a cold beer.
Suggested side dishes:
- Italian salad with mixed greens, tomatoes, and balsamic vinaigrette.
- Minestrone soup.
- Grilled vegetables, such as zucchini or eggplant.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water, 1 tablespoon at a time, until it comes together.
- If the dough is too wet, add a little more flour, 1 tablespoon at a time, until it becomes smooth and elastic.
- If the focaccia is browning too quickly, cover it loosely with foil and continue baking.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or cheese to prevent the spread of bacteria.
- Store leftover focaccia in the refrigerator if not consumed within 2 days.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese, vegetables, or meat.
Flavor profiles:
The Pecorino di Montagna and garlic focaccia has a savory and slightly salty flavor, with the nutty and tangy taste of the Pecorino cheese complementing the garlic and oregano.
Serving suggestions:
Serve the Pecorino di Montagna and garlic focaccia as an appetizer or alongside a main course, such as pasta or grilled meats.
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Region: Italian